Lamb Stew With Tomatoes, Chickpeas And Spices - cooking recipe

Ingredients

3 lbs lamb shoulder, trimmed and cut into 1 . 5 in cubes
1 1/2 teaspoons salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil
2 medium onions, chopped coarsely (about 2 cups)
4 garlic cloves, minced
3 tablespoons flour
1 1/2 cups low sodium chicken broth or 1 1/2 cups homemade chicken stock
1 1/2 cups canned tomatoes with juice
2 bay leaves
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
15 ounces chickpeas, drained and rinsed
1/4 cup fresh parsley, minced or 1/4 cup fresh cilantro

Preparation

Heat oven to 250.
Toss lamb with salt and pepper. Heat 2 Tbls oil in dutch oven over medium high heat. Brown lamb on all sides in two batches. Set aside on plate.
Add onions to Dutch oven and saute until softened. Add garlic and cook an additional 30s.
Stir in flour and cook until lightly colored (1-2 min).
Add stock and deglaze pan.
Add tomatoes and spices and bring to simmer before adding lamb and returing to simmer.
Cover and place in oven until meat is almost tender (1 3/4 - 2 1/4 hours).
Add chickpeas and return to oven until meat is tender and chicpeas are heated through (about 15 min).
Can be cooled, covered and refrigerated up tp 3 days before reheating on stovetop.
Stir in parsley, discard bay leaves and adjust seasoning just before serving.